Tomato Perugu Pachadi // Tomato Yogurt Chutney

Vacation Time.... From last 6 days I am in this mood. Did shopping, planed everything, but the weather is not supporting. Rains and floods in Texas and surrounding states. I am little disappointed, only for few minutes, as I can still spend long weekend with my kid and hubby safe and sound at home. That's why I am still in vacation mood, but not in a mood to do anything and cook anything, so searching for simple, easy, yet  tasty recipes.

In Andhra, we prepare yogurt based chutneys with many vegetables. Today I made simple, figure licking tomato perugu pachadi which very much compliments both rice and chapati. 

Total Time : 15 Minutes
Ingredients

• Curd - 1.5 cups
• Ripe Tomatoes - 2
• Small Onion - 1/2
• Green chilies - 2
• Curry leaves - 1 spring
• Mustard seeds - 1/2 tsp
• Cumin seeds/Jeera - 1/2 tsp
• Split black gram/Minnapappu - 1/2 tsp
• Salt to taste
• Oil - 1 tbsp
• Turmeric powder -1/2 tsp
• Coriander leaves for garnishing

Preparation:

• Chop onion, green chilies and tomatoes.
• Beat curd till smooth.(If you want to make chutney thick beat without adding water).
• Heat oil in a pan, add mustard seeds and cumin seeds and fry till they splutter, then add split black gram and fry till it turn golden brown.
• Add split green chili, curry leaves, turmeric powder and fry for a second.
• Add onion, little salt and cook till onions turn soft.
• Add tomato pieces and cook till they turn tender.
• Switch off the stove and add beaten curd to the tomato mixture. Adjust salt.
• Garnish with coriander leaves and serve with rice or rice.